Chai tow kway

Chai tow kway is a popular dish in the cuisine of Singapore, Malaysia, and Indonesia. It is also known as fried carrot cake or fried radish cake, despite not containing any carrots or radish. The dish is a staple of hawker centres in these countries and is often eaten for breakfast or lunch.

Ingredients and Preparation

The main ingredient of chai tow kway is rice flour, which is mixed with water to form a batter. This batter is then steamed to create a firm, white cake. The cake is cut into cubes and fried with eggs, preserved radish, and spices. Despite its name, the dish does not contain any carrots or radish. The "carrot" in the name refers to the white radish, also known as daikon, which is used in the traditional version of the dish.

Variations

There are two main variations of chai tow kway: the white version and the black version. The white version is fried with light soy sauce, giving it a lighter color and a saltier taste. The black version is fried with sweet soy sauce and molasses, giving it a darker color and a sweeter taste.

Cultural Significance

Chai tow kway is a common dish in the Peranakan cuisine of Singapore, Malaysia, and Indonesia. It is often served at breakfast or lunch and is a popular choice at hawker centres. The dish is also commonly served during the Chinese New Year as a symbol of prosperity and good luck.

See Also

• Hawker centre
• Peranakan cuisine
• Chinese New Year

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